18 May 2012

Cat Cora was raised in a small Greek community in Jackson, Mississippi, by a family who held strongly to their Greek and Southern heritage. Both her grandfather, father, and godfather were restaurateurs and, by the time she was fifteen, she had already presented a business plan to them for her very own restaurant. In 2005, she made television history by becoming the first and only female Iron Chef on Food Network's Iron Chef America.

The mother of four boys with her wife she has authored three top-selling cookbooks, opened three restaurants in partnerships with Macy’s, Walt Disney World Boardwalk Resort, and her newest venture, Cat Cora’s Kitchen. She has launched her own collection of wines, cookware with Starfrit, Canada’s leading purveyor of eco-friendly cookware and kitchen gadgets, and introduced her Cat Cora’s Kitchen line of olive oils, vinegar, cooking sauces, and tapenades by Gaea, the leader in Greek specialty food products. In 2004, Cora, an avid philanthropist and UNICEF spokesperson, founded Chefs For Humanity in response to the tsunami disaster in Indonesia. This not-for-profit organization has partnered with Share Our Strength as well as the World Food Programme to provide nutrition education and hunger relief worldwide.

This innovative chef has earned her place on "the list' of Gourmet Lives 50 Women Game Changers for her role. Our group began this journey of chronicling recipes from the Gourmet Live's list of 50 Women Game Changers back in June. The end is drawing near as we have reached #48 on the list!! Whether you agree or disagree with the authors chosen fifty on the list of 50 Women Game Changers and their order it has been an enjoyable and creative outlet to cook from the masters and those we admire with a group of dedicated ladies. There have even been a few successful bloggers on "the list". We have checked out books from the library, borrowed cookbooks from friends, surfed the Internet and browsed our own cookbook collections seeking that one recipe that will highlight that weeks outstanding woman. This group is spearheaded by my favourite well-travelled blogger Mary of One Perfect Bite who invited bloggers to travel along on this culinary journey throughout the year.

1. Whisk together all ingredients in a large bowl. (Mayo will keep in your fridge for up to 1 week, tightly covered. Makes 2-1/2 cups.)

To prepare burgers:

1. Cut salmon fillet into 3-4 pieces and pulse in a food processor about 10 times, until coarsely ground. Don’t overmix; you don’t want fish to turn into paste. Add onion, bread crumbs, egg and Tabasco and pulse a few times to mix. Transfer to a large bowl.

2. Mix in scallion, basil, salt and 1/4 teaspoon pepper. Shape mixture into 4 patties, sprinkling on a few drops of water if mixture is too dry to hold together. Pour flour onto a plate and add a few grinds of black pepper. Lightly coat salmon patties with flour on each side and set them on a plate.

3. Pour oil into a large, 1/4-inch-deep skillet and heat over medium-high heat until oil shimmers but is not yet smoking. Gently place salmon patties in hot oil and cook until golden brown, about 3 minutes on each side. Line a plate with paper towels. When burgers are done, transfer them to a paper-lined plate.

To assemble burgers:

1. Place each salmon patty on the bottom of a bun, spoon on mayo, and top with lettuce, tomato and onion. Cover with top half of roll and serve.

Tip: To make this an appetizer, shape salmon mixture into 15 small cakes, 1-1/2 inches across, and cook each for about 1-1/2 minutes on each side. Serve with a dab of mayo or spoon mayo into ramekins for dipping.

Serves: 4 as a main dish, or 6-8 as an appetizer

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Salmon burgers are always a favorite in our house and these do look delish! The mayo seems like an awful lot to go with 4 burgers, but I am certain it would make a delectable chicken or tuna salad as well!

I really like this recipe, Val. The sauce, for starters, is divine. But I'm remembering the salmon loaf my mother used to make. I always loved it. These burgers sound wonderful. What a super photo too!

Salmon is one of my all time favorite fish! I love salmon burgers and this recipe of Cat Cora's sounds wonderful with the herbed mayo. Gotta try . . . must try! I know that I will LOVE! Great post Val!

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My blog More Than Burnt Toast has been my passion for almost 14 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.